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Globe artichoke confit with baby leek & broad been salad

Ingredients:

500mL olive oil

250mL extra virgin olive oil

4 large globe artichokes

4 sprigs thyme

small handful sage leaves

2 lemons

200mL dry white wine

1kg broad beans, unpodded

8 baby leeks

2 handfuls flat leaf parsley

2C garlic

large handful sourdough breadcrumbs

Method:

Combine oils, thyme, sage, juice and zest of one lemon and wine in a flame proof casserole dish and season.

To prepare artichokes peel off the dark outer leaves until you reach the pale yellow ones. Trim 2cm from the top of the bud, I found a bread knife works a treat. Rub the cut surfaces of the artichokes with a cut lemon. Trim off the stem so that the bottom of the flower sits flat and submerge in the oil mixture immediately. If the oil is not deep enough to cover the artichokes turn them frequently so they are protected from the air.

Peel the stem until you have the white centre core which looks something like a white asparagus and trim the bottom. Submerge this quickly in the oil. Repeat with the remaining artichokes.

Simmer over low heat 25mins or until stems are tender, remove stems, then simmer for another 20-25mins or until the hearts are also tender. Remove from the oil and allow to cool. Reserve cooking oil. When cool enough to handle, part the centre leaves of the flower and remove the hairy choke with a teaspoon.

For the salad, blanch the beans and leeks for 2 mins in salted water and drain and refresh in a bowl of cold water. Double peel the broad beans discarding pods. Cut leeks in half lengthwise. Heat 1/4C cooking oil from the artichokes over a medium heat in medium frypan and saute for 5-10 mins or until tender. Season to taste.

For the gremolata, chop the garlic, parsley and zest of the other lemon together until fine. heat another two tablespoons cooking oil in a frypan and fry breadcrumbs over medium heat until golden and crispy. Drain on paper towel.

To assemble the dish, divide gremolata between the artichokes and stuff between the leaves opening it out so it looks more like a pretty flower. Divide leek and beans between four plates. Top with artichoke flowers and stems and serve sprinkled with breadcrumbs.

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